Portobello Mushroom Caprese Salad – Tomatoes and Fresh Mozzarella

Grilled Portobello Mushroom Caprese Salad with Tomatoes and Fresh Mozzarella

Prep Time: 20 min — Cook Time:10 min – Serves 4


3 tablespoons olive oil, plus extra for greasing grill pan

4 large Portobello mushrooms (about 5 inches in diameter), stemmed

Salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil, plus extra for drizzling

2 cloves garlic, minced

3 small to medium-sized vine ripened tomatoes, cut into 1/2-inch pieces

8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes

1/4 cup chopped fresh basil leaves


Prepare the barbecue (medium-high heat – indoor or outdoor).

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

OPTIONS:  1/4 cup of finely chopped sweet onion.  Balsamic Vinegar to taste.  Oregano

With special thanks to the The Food Network

2 Comments (+add yours?)

  1. Jaime
    Apr 23, 2014 @ 14:37:46

    A little Too much olive oil!! It’s everywhere in your recipe. It’s good but you can’t have too much of it.


    • TNT Man
      Apr 23, 2014 @ 16:31:55

      Thanks for your comment. When I cook, the amount of any seasoning or added oil is always up for grabs. I add what looks right. Control is in your hands. Enjoy.


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